Sticky Soy Chicken Drumsticks

Ingredients

• 6 pieces Chicken Drumsticks (skin on, bone‑in)
• 6 Tbsp Light Soy Sauce (low‑sodium preferred)
• 1 Tbsp Chinese Black Vinegar (also called Chinkiang vinegar)
• 2 Tbsp Orange Marmalade (smooth or chunky, orange peel adds flavor)
• 1 tsp Sesame Seeds (toasted optional)

Instructions

1. Preheat Oven and Prepare Drumsticks

   Preheat the oven to 200°C (400°F). Pat the chicken drumsticks dry with paper towels and place them on a clean baking tray.

   Time: PT5M

   Temperature: 200°C

2. Make the Soy‑Marmalade Glaze

   In a mixing jug, combine 6 Tbsp light soy sauce, 1 Tbsp Chinese black vinegar, and 2 Tbsp orange marmalade. Whisk until the marmalade is mostly broken up; a few small lumps are fine.

   Time: PT5M

3. Coat the Drumsticks

   Pour the glaze over the drumsticks and use your hands or tongs to turn them until every piece is evenly coated.

   Time: PT5M

4. Bake and Baste

   Place the tray in the preheated oven. Bake for 40‑50 minutes, turning the drumsticks with tongs every 10‑12 minutes and basting with any remaining glaze to prevent burning.

   Time: PT45M

   Temperature: 200°C

5. Finish and Serve

   Remove the drumsticks from the oven, sprinkle 1 tsp toasted sesame seeds over the top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

15g

Carbohydrates

8g

Fat

10g

Fiber

0.5g